AllergenOnline: A peer-reviewed, curated allergen database to assess novel food proteins for potential cross-reactivity

• Published in: Molecular nutrition & food research Vol. 60; no. 5; pp. 1183 - 1198
• Main Authors: Goodman, Richard E., Ebisawa, Motohiro, Ferreira, Fatima, Sampson, Hugh A., van Ree, Ronald, Vieths, Stefan, Baumert, Joseph L., Bohle, Barbara, Lalithambika, Sreedevi, Wise, John, Taylor, Steve L.
• Format: Journal Article
• Language: English
• Published: Germany Blackwell Publishing Ltd 01.05.2016
• Subjects: allergenicity; Allergens; Allergens - chemistry; Allergens - immunology; Bioinformatics; blood serum; Codex Alimentarius; Computational Biology; cross reaction; Cross Reactions; Databases, Factual; dietary protein; Dietary Proteins - chemistry; Dietary Proteins - immunology; Europe; Food allergy; Food Hypersensitivity - immunology; Genetically modified; genetically modified organisms; humans; hypersensitivity; Internet; marketing; novel foods; Peer Review; Plants, Genetically Modified - genetics; Plants, Genetically Modified - immunology; proteins; risk; Risk Assessment; United States; venoms; World Health Organization; Allergens; Food allergy; Genetically modified; Bioinformatics; Risk assessment

Scope Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross‐reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer‐reviewed bioinformatics platform to evaluat...